Sourdough Dutch Baby with Fresh Berries

Place a 25-centimeter cast iron skillet in the oven and preheat to 220°C for at least 15 minutes.

Whisk the eggs, milk, flour, sugar, salt, and vanilla extract in a bowl until completely smooth and free of lumps.

Carefully remove the hot skillet from the oven and add the butter, swirling it until melted and foaming.

Immediately pour the batter into the center of the hot skillet and return it to the oven.

Bake for 18 to 20 minutes until the pancake is puffed high and the edges are deep golden brown.

Remove from the oven, top with fresh berries, and serve immediately before the pancake deflates.